Polish Breaded Chicken Cutlets-Kotlet Kurczeta Recipe

Cooking Directions

• STEP 1.Start by pounding the chicken breasts to an even thickness of about 1/4 inch.
• STEP 2.In a shallow dish, combine the breadcrumbs, flour, salt, pepper, and any other desired spices.
• STEP 3.Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere.
• STEP 4.Heat oil in a large skillet over medium heat. Fry the chicken cutlets for about 4-5 minutes per side, or until golden brown and cooked through.
• STEP 5.Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
• STEP 6.Serve the Polish Breaded Chicken Cutlets hot with mashed potatoes and sauerkraut for a traditional Polish meal.

Cooking Tips

• To ensure even cooking, pound the chicken breasts to an even thickness before breading and frying.
• For extra flavor, add spices like paprika, garlic powder, or dried herbs to the breadcrumb mixture.
• If you prefer a healthier version, you can bake the breaded chicken cutlets in the oven at 400°F for about 20-25 minutes, flipping halfway through.
• Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to maintain their crispiness.

Storage and Serving

• Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the Polish Breaded Chicken Cutlets hot with mashed potatoes and sauerkraut for a traditional Polish meal.